The Experts below are selected from a list of 7710 Experts worldwide ranked by ideXlab platform
Jørgen Lerfall - One of the best experts on this subject based on the ideXlab platform.
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a comparative study of atlantic salmon chilled in refrigerated seawater versus on ice from whole fish to cold smoked fillets
Scientific Reports, 2020Co-Authors: Sherry Stephanie Chan, Bjorn Roth, Anita Nordeng Jakobsen, Flemming Jessen, Trond Lovdal, Jørgen LerfallAbstract:Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight Loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in Drip Loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including Drip Loss, colour, texture, enzyme activity and microbial counts in raw fillets and Drip Loss, WHC, redness and yellowness in smoked fillets.
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effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain from whole fish to cold smoked fillets of atlantic salmon salmo salar
Aquaculture, 2020Co-Authors: Sherry Stephanie Chan, Bjorn Roth, Anita Nordeng Jakobsen, Flemming Jessen, Trond Lovdal, Maren Skare, Malin Hernar, Jørgen LerfallAbstract:Abstract The effect of different chilling technologies on water holding and quality parameters was investigated on Atlantic salmon throughout the entire value chain. Chilling technologies of whole fish before filleting, included superchilling(S) by refrigerated seawater (RSW) or ice (I), followed by chilling of fillets with liquid nitrogen (SS, IS) or ice (SI, II). Superchilling by shell-freezing with liquid nitrogen (IS and SS) caused increased Drip Loss throughout storage for both raw and smoked fillets. Whole salmon stored in RSW followed by ice storage (SI) had the least Drip Loss. Moreover, fish stored in RSW had lower H2S producing bacteria for raw fillets, lower blood spot counts and gaping after smoking. Therefore, this method is likely more feasible than storing whole fish in ice or shell-freezing of fillets. Water content, muscle pH and colour parameters were higher for raw than smoked fillets, while breaking force, firmness and water holding capacity were higher for smoked than raw fillets.
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Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition
Food Packaging and Shelf Life, 2018Co-Authors: Jørgen Lerfall, Gunn Merethe Bjørge Thomassen, Anita Nordeng JakobsenAbstract:Abstract The experimental design was set up to study the effect of different modified atmospheres (CO2 (67 or 33%) balanced with either O2 or N2) on autolytic- and microbiological deterioration of chilled saithe (Pollachius virens). As controls, vacuum packaged saithe was used. The results showed a positive effect of gas mixtures containing O2 on physiochemical and microbial product quality. Discriminating factors were; lower psychrotrophic count, slower breakdown of ATP, lower contents of certain biogenic amines (e.g. cadaverine) and reduced Drip Loss during storage. A high CO2 concentration (67%) in the packaging atmosphere was moreover found to inhibit microbial proliferation. Vacuum-packaged saithe stand out negatively with highest DL and reduced sensory shelf life and physiochemical and microbial quality. It was moreover found that increased Drip Loss, and higher contents of hypoxanthine and cadaverine in the muscle tissue was related to the microbiological ecology (i.e. increased growth of Shewanella spp. and Photobacterium spp.).
Bjorn Roth - One of the best experts on this subject based on the ideXlab platform.
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a comparative study of atlantic salmon chilled in refrigerated seawater versus on ice from whole fish to cold smoked fillets
Scientific Reports, 2020Co-Authors: Sherry Stephanie Chan, Bjorn Roth, Anita Nordeng Jakobsen, Flemming Jessen, Trond Lovdal, Jørgen LerfallAbstract:Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight Loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in Drip Loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including Drip Loss, colour, texture, enzyme activity and microbial counts in raw fillets and Drip Loss, WHC, redness and yellowness in smoked fillets.
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effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain from whole fish to cold smoked fillets of atlantic salmon salmo salar
Aquaculture, 2020Co-Authors: Sherry Stephanie Chan, Bjorn Roth, Anita Nordeng Jakobsen, Flemming Jessen, Trond Lovdal, Maren Skare, Malin Hernar, Jørgen LerfallAbstract:Abstract The effect of different chilling technologies on water holding and quality parameters was investigated on Atlantic salmon throughout the entire value chain. Chilling technologies of whole fish before filleting, included superchilling(S) by refrigerated seawater (RSW) or ice (I), followed by chilling of fillets with liquid nitrogen (SS, IS) or ice (SI, II). Superchilling by shell-freezing with liquid nitrogen (IS and SS) caused increased Drip Loss throughout storage for both raw and smoked fillets. Whole salmon stored in RSW followed by ice storage (SI) had the least Drip Loss. Moreover, fish stored in RSW had lower H2S producing bacteria for raw fillets, lower blood spot counts and gaping after smoking. Therefore, this method is likely more feasible than storing whole fish in ice or shell-freezing of fillets. Water content, muscle pH and colour parameters were higher for raw than smoked fillets, while breaking force, firmness and water holding capacity were higher for smoked than raw fillets.
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pre or post mortem muscle activity in atlantic salmon salmo salar the effect on rigor mortis and the physical properties of flesh
Aquaculture, 2006Co-Authors: Bjorn Roth, Erik Slinde, Jan ArildsenAbstract:Abstract To distinguish between stress, exercise and physical burst and their effect on flesh quality, 30 Atlantic salmon ( Salmo salar ) were on three occasions either killed, rested or acutely stressed. Of the 20 rested salmon killed, 10 of the carcasses were exercised electrically, applying pulsed direct current at 5 V, 5 Hz for 2 min. Results show that electrically stimulated fish had the fastest onset of rigor mortis (2–4 h), while the stressed fish had a later onset of rigor mortis (4–24 h). The control group had the latest onset of rigor (12–36 h), and the average rigor index was generally low. No difference could be detected in texture properties measured as gaping, shear force or Drip Loss between the electrically stimulated and the rested fish. However, the stressed fish had a significantly higher Drip Loss, gaping score and softer texture than the rested fish. In the scenario of stress, these results indicate that there are mechanisms other than energy metabolism and rigor mortis that are the source for activating proteases and thereby accelerating the post mortem softening of the flesh. The reason may lay in physical stress of the muscle fibrils and connective tissue as a direct result of bursts of physical activity in attempts to flight.
Paul Allen - One of the best experts on this subject based on the ideXlab platform.
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Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers
MDPI AG, 2019Co-Authors: Jamie Cafferky, Paul Allen, Ruth M. Hamill, John V. O’doherty, Andrew Cromie, Torres SweeneyAbstract:The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner−Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-Loss%, Drip-Loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-Loss% and Drip-Loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-Loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-Loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality
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prediction of some quality attributes of lamb meat using near infrared hyperspectral imaging and multivariate analysis
Analytica Chimica Acta, 2012Co-Authors: Mohammed Kamruzzaman, Gamal Elmasry, Paul AllenAbstract:Abstract The goal of this study was to explore the potential of near-infrared (NIR) hyperspectral imaging in combination with multivariate analysis for the prediction of some quality attributes of lamb meat. In this study, samples from three different muscles (semitendinosus (ST), semimembranosus (SM), longissimus dorsi (LD)) originated from Texel, Suffolk, Scottish Blackface and Charollais breeds were collected and used for image acquisition and quality measurements. Hyperspectral images were acquired using a pushbroom NIR hyperspectral imaging system in the spectral range of 900–1700 nm. A partial least-squares (PLS) regression, as a multivariate calibration method, was used to correlate the NIR reflectance spectra with quality values of the tested muscles. The models performed well for predicting pH, colour and Drip Loss with the coefficient of determination (R2) of 0.65, 0.91 and 0.77, respectively. Image processing algorithm was also developed to transfer the predictive model in every pixel to generate prediction maps that visualize the spatial distribution of quality parameter in the imaged lamb samples. In addition, textural analysis based on gray level co-occurrence matrix (GLCM) was also conducted to determine the correlation between textural features and Drip Loss. The results clearly indicated that NIR hyperspectral imaging technique has the potential as a fast and non-invasive method for predicting quality attributes of lamb meat.
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non destructive determination of water holding capacity in fresh beef by using nir hyperspectral imaging
Food Research International, 2011Co-Authors: Gamal Elmasry, Paul AllenAbstract:Abstract This study was carried out for post-mortem non-destructive prediction of water holding capacity (WHC) in fresh beef using near infrared (NIR) hyperspectral imaging. Hyperspectral images were acquired for different beef samples originated from different breeds and different muscles and their spectral signatures were extracted. Both principal component analysis (PCA) and partial least squares regression (PLSR) models were developed to obtain an overview of the systematic spectral variations and to correlate spectral data of beef samples to its real WHC estimated by Drip Loss method. Partial least squares modeling resulted in a coefficient of determination (RCV2) of 0.89 and standard error estimated by cross validation (SECV) of 0.26%. The PLSR loadings showed that there are some important absorption peaks throughout the whole spectral range that had the greatest influence on the predictive models. Six wavelengths (940, 997, 1144, 1214, 1342, and 1443 nm) were then chosen as important wavelengths to build a new PLS prediction model. The new model led to a coefficient of determination (RCV2) of 0.87 and standard error estimated by cross validation (SECV) of 0.28%. Image processing algorithm was then developed to transfer the predicting model to each pixel in the image for visualizing Drip Loss in all portions of the sample. The results showed that hyperspectral imaging has the potential to predict Drip Loss non-destructively in a reasonable accuracy and the results could be visualised for identification and classification of beef muscles in a simple way. In addition to realize the difference in WHC within one sample, it was possible to accentuate the difference in samples having different Drip Loss values.
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a note on muscle composition and colour of holstein friesian piedmontese holstein friesian and romagnola holstein friesian steers
Irish Journal of Agricultural and Food Research, 2009Co-Authors: M G Keane, Paul AllenAbstract:Holstein-Friesian (HF), Piedmontese × Holstein-Friesian (PM) and Romagnola × Holstein-Friesian (RO) steers were compared for muscle composition and colour. A total of 120 steers in a 3 breed types (HF, PM and RO) × 2 feeding levels (low and high) × 2 finishing periods (short, S and extended, E) factorial experiment were used. Three samples of m. longissimus were taken for chemical analysis, measurement of Drip Loss and Hunterlab colour measurements. Muscle moisture and protein concentrations were lower, and lipid concentration was higher for HF than for PM and RO, which were similar. There were no effects of feeding level on chemical composition, but after blooming all colour values except hue were lower for the higher feeding level. The E finishing period reduced moisture, protein, Drip-Loss, L (lightness), a (redness) and chroma values. It is concluded that PM and RO had similar muscle composition but HF had a higher lipid concentration. Feeding level had few effects on muscle composition, but extended finishing increased all measures of fatness and reduced colour values.
Anita Nordeng Jakobsen - One of the best experts on this subject based on the ideXlab platform.
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a comparative study of atlantic salmon chilled in refrigerated seawater versus on ice from whole fish to cold smoked fillets
Scientific Reports, 2020Co-Authors: Sherry Stephanie Chan, Bjorn Roth, Anita Nordeng Jakobsen, Flemming Jessen, Trond Lovdal, Jørgen LerfallAbstract:Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight Loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in Drip Loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including Drip Loss, colour, texture, enzyme activity and microbial counts in raw fillets and Drip Loss, WHC, redness and yellowness in smoked fillets.
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effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain from whole fish to cold smoked fillets of atlantic salmon salmo salar
Aquaculture, 2020Co-Authors: Sherry Stephanie Chan, Bjorn Roth, Anita Nordeng Jakobsen, Flemming Jessen, Trond Lovdal, Maren Skare, Malin Hernar, Jørgen LerfallAbstract:Abstract The effect of different chilling technologies on water holding and quality parameters was investigated on Atlantic salmon throughout the entire value chain. Chilling technologies of whole fish before filleting, included superchilling(S) by refrigerated seawater (RSW) or ice (I), followed by chilling of fillets with liquid nitrogen (SS, IS) or ice (SI, II). Superchilling by shell-freezing with liquid nitrogen (IS and SS) caused increased Drip Loss throughout storage for both raw and smoked fillets. Whole salmon stored in RSW followed by ice storage (SI) had the least Drip Loss. Moreover, fish stored in RSW had lower H2S producing bacteria for raw fillets, lower blood spot counts and gaping after smoking. Therefore, this method is likely more feasible than storing whole fish in ice or shell-freezing of fillets. Water content, muscle pH and colour parameters were higher for raw than smoked fillets, while breaking force, firmness and water holding capacity were higher for smoked than raw fillets.
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Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition
Food Packaging and Shelf Life, 2018Co-Authors: Jørgen Lerfall, Gunn Merethe Bjørge Thomassen, Anita Nordeng JakobsenAbstract:Abstract The experimental design was set up to study the effect of different modified atmospheres (CO2 (67 or 33%) balanced with either O2 or N2) on autolytic- and microbiological deterioration of chilled saithe (Pollachius virens). As controls, vacuum packaged saithe was used. The results showed a positive effect of gas mixtures containing O2 on physiochemical and microbial product quality. Discriminating factors were; lower psychrotrophic count, slower breakdown of ATP, lower contents of certain biogenic amines (e.g. cadaverine) and reduced Drip Loss during storage. A high CO2 concentration (67%) in the packaging atmosphere was moreover found to inhibit microbial proliferation. Vacuum-packaged saithe stand out negatively with highest DL and reduced sensory shelf life and physiochemical and microbial quality. It was moreover found that increased Drip Loss, and higher contents of hypoxanthine and cadaverine in the muscle tissue was related to the microbiological ecology (i.e. increased growth of Shewanella spp. and Photobacterium spp.).
Huixing Shen - One of the best experts on this subject based on the ideXlab platform.
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effect of glazing and rosemary rosmarinus officinalis extract on preservation of mud shrimp solenocera melantho during frozen storage
Food Chemistry, 2019Co-Authors: Jing Shi, Yutian Lei, Huixing Shen, Hui Hong, Beiwei Zhu, Yongkang LuoAbstract:Abstract In this study, glazing with water and rosemary (Rosmarinus officinalis) extract were applied on frozen mud shrimp (Solenocera melantho) and stored at −20 °C for 24 weeks. Quality Loss and protein and lipid changes of shrimp were evaluated by total volatile basis nitrogen (TVB-N), Drip Loss, moisture distribution, sulfhydryl content (SH), disulfide bond, intrinsic fluorescence intensity, lipid content, free fatty acids (FFA), peroxide value (PV), fluorescent compounds and sensory characteristics. Results showed that unglazed mud shrimp exhibited significant quality decline after 16 weeks of frozen storage. Glazing treatment significantly reduced quality Loss, protein degradation, and lipid oxidative damage of shrimp during the 24 weeks of frozen storage, compared to the unglazed control sample. Glazing with rosemary extract was more effective in controlling quality changes in frozen mud shrimp with lower TVB-N, Drip Loss, PV, FFA and higher lipid content and sensory scores.
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correlation between electrical conductivity of the gutted fish body and the quality of bighead carp aristichthys nobilis heads stored at 0 and 3 c
Food and Bioprocess Technology, 2013Co-Authors: Sichao Zhu, Yongkang Luo, Hui Hong, Ligeng Feng, Huixing ShenAbstract:The changes in impedance change ratio (Q value), pH value, texture, K value, total volatile basic nitrogen (TVB-N), total aerobic count (TAC), Drip Loss, and sensory assessment (SA) of bighead carp (Aristichthys nobilis) during 0 and 3 °C storage were investigated. Simultaneously, correlation models were developed by analyzing the correlation between the measured values. The results indicate that during postmortem storage, Q value is significantly (p < 0.05) related to pH value and texture indexes (hardness, adhesiveness, springiness, cohesiveness, and resilience); during long-term storage, SA exceeds the acceptable limit on the 15th day at 0 °C and the 12th day at 3 °C, while K value, TVB-N, TAC, and Drip Loss increase to 72.4 %, 18.9 mg/100 g, 4.82 log10 cfu/g, and 7.09 % at 0 °C, and 78.5 %, 14.0 mg/100 g, 4.97 log10 cfu/g, and 5.08 % at 3 °C, respectively. Meanwhile, Q value declines to 18.9 % at 0 °C and 12.7 % at 3 °C. The correlation coefficients between Q and K values, TVB-N, TAC, Drip Loss, and SA are 0.955, 0.964, 0.966, 0.965, and 0.994 at 0 °C, and 0.969, 0.967, 0.979, 0.960, and 0.996 at 3 °C, respectively, indicating significant linear relationships (p < 0.05). Therefore, Q value can be used as a fast nondestructive method to estimate the quality of bighead carp heads during storage at 0 and 3 °C.
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effects of different freezing treatments on the biogenic amine and quality changes of bighead carp aristichthys nobilis heads during ice storage
Food Chemistry, 2013Co-Authors: Hui Hong, Yongkang Luo, Zhongyun Zhou, Yulong Bao, Huixing ShenAbstract:The effects of different freezing treatments on the quality changes of bighead carp heads were evaluated in terms of pH value, TBARS, TVB-N, K-value, biogenic amine, total aerobic counts (TACs), Drip Loss, cooking Loss and electrical conductivity (EC) during ice storage. Fish heads were stored at −40 °C (T1), −40 °C for 12 h and then −18 °C (T2), −18 °C (T3) for 3 months prior to ice storage. No significant differences were observed among T1, T2 and T3 for Drip Loss, cooking Loss and EC (p > 0.05). T2 showed lower TACs, pH value, TBARS and TVB-N than T3 did. Significant lower value of spermine and spermidine were observed in T1, T2 and T3 than those of control group (fresh) from 9th to 18th day (p < 0.05). Drip Loss was significantly correlated with TBARS, pH value, TVB-N, and TACs in groups T1, T2 and T3 (p < 0.05).
